Nua Yang Nam Tok (Waterfall Beef)
- 1 lb beef steak, 1" thick
- 1 Tbsp. fish sauce
- 1 Tbsp. tamarind juice
- 1 Tbsp. lime juice
- 1 Tbsp. minced red birdseye chilies, (prik ki nu)
- 1/3 c. fish sauce
- 1/3 c. lime juice
- 2 Tbsp. minced shallots
- 2 Tbsp. minced coriander/cilantro, (including the roots if possible)
- 2 Tbsp. minced mint leaves
- 2 Tbsp. khao noor, (see the pad thai recipe for this)
- 1 Tbsp. freshly roasted/fried sesame seeds
- 2 tsp freshly grnd dry red chilies.
- If you've got a broiler/grill you can cook this one anytime, otherwise wait for the barbeque season. In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.
- Mix the marinade, coat the steak with it and marinade it for at least 3 hrs.
- The steak is then barbecued, broiled or possibly grilled till on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pcs. The meat can be kept cold till just before you want to eat.
- In a wok, bring a little oil to medium high heat, and add in the strips of beef, immediately followed by all the remaining ingredients, stir fry till heated through (about a minute).
- Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad Thai and a soup such as tom yum ghoong (warm and sour shrimp soup)).
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